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Nutritional Characteristics of Organic, Freshly Stone-ground, Sourdough & – Conventional Breads

Campbell, Judy: B.Sc., Hauser, Mechtild, Hill, Stuart B., B.Sc., Ph.D., P.Ag.

Author affiliation: McGill University, Canada

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This paper compares the nutritional characteristics of organic, freshly stone-ground, sourdough breads with conventional breads, highlighting the factors which inhibit or enhance its nutritional value.

Link to source page: http://eap.mcgill.ca/publications/EAP35.htm


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